Recipe by chive flower
Not quite sure how close to a real chicken chow mein this is....(not very i don't think) but this is just my take on it....easy to make and is very filling.
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts (chopped into small chunks)
- 1⁄2 large onion (finely chopped)
- 1 tablespoon ginger (finely chopped)
- 1 garlic clove (finely chopped)
- 1⁄2 cup asparagus (peeled and sliced to 1cm chunks)
- 1⁄2 cup green beans
- 1⁄2 cup mushroom (sliced)
- 2 carrots (peeled and sliced)
- 1⁄2 cup courgette (sliced, not too thinly)
- 1 1⁄2 cups noodles (buck wheat)
- 5 tablespoons soya sauce (i use the light, less salt version)
- 2 tablespoons maple syrup
- 2 tablespoons fish sauce (may need to add some water too at the end)
Directions See How It's Made
- Marinade -
- place the soya sauce and maple syrup into a bowl and add the chicken pieces making sure each piece is well covered in the marinade -- keep in fridge for a few hours if you can -- ( I generally do my marinades straight after breakfast so as to give enough time to penitrate the meats before i cook and serve for lunch.).
- - sweat off the onion, garlic and ginger for a few minutes in a wok with the 1/2 the seseame oil -- once tender, place in a bowl - covered to keep warm.
- - meanwhile, start steaming the asparagus, green beans, courgettes and carrots in a seperate pan.
- - at this point add the noodles to seasoned boiling water and cook until tender and ready.
- - once you have taken the onion mix out of the wok, add the rest of the seseame oil and cook off the marinated chicken. I don't usually use the marinade juice as a sauce as i find it too sweet, but you can if you so desire. the chicken will be a darker colour by now too with the marinade. I add the fish sauce to the chicken and water if needed whilst it is finishing to cook. Make sure the chicken is sufficiently covered with the sauce at this point.
- - add the steamed vegetables and the onion mix to the wok until completely warmed up.
- - place the noodles on a large serving dish and the chicken and vegetable mix on top and cover with tin foil for a few minutes whilst you thicken the sauce (still in the wok) with a little cornflour.
- - I tend to serve the sauce on the side so as each person can help themselves to extra if so desired.